Summary

Ingredients

• 300 g lentils, small ones (e.. red or pardina lentils)
• 0.5 liter ½ water
• some broth
• some pepper
• 3 tablespoon white wine or mild fruit vinegar
• 100 g sunflower seeds
• 600 g leeks
• some butter
• some herb salt
• some curry
• 200 g cheese (Emmentaler)
• 200 ml cream

Print Recipe Pin Recipe

Instructions

1. Bring the lentils to the boil with 0.5 l water, cover and cook for 10 minutes. Add the stock, pepper and wine (or vinegar), simmer for another 10 minutes. The lentils should be soft but not crumble.
2. Roast the sunflower seeds in a dry pan until golden brown. Wash the leek and cut into strips approx. 1 cm wide. Heat the butter, sweat the leek in it for a few minutes and season with herb salt and curry.
3. Mix the leek and lentils with 100 g cheese and 1 cup of cream, place in a flat baking dish. Mix the sunflower seeds and the rest of the cheese and sprinkle over the vegetables.
4. Bake the gratin for approx. 20 minutes at 200 ° C. The crust is a dream. Nice, crispy and hearty!